Eat Skinny: Chobani Mac N’ Cheese

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Happy Monday friends and fans! Hope your weekend was great and all the mom’s (and moms to be) had a perfect day yesterday! Unlike today in the DC area, the weather was perfect! My weekend was great (although I’m kicking myself for not getting more done yesterday). One of the highlights was having the chance to meet up with some other amazing DC bloggers for a dinner sponsored by Chobani!

The meal was hosted at The Federalist, a swanky little restaurant in DC.

They had planned an amazing meal for us, including incredible gazpacho with minty Chobani. Really, like orgasmic almost. I”m not going to go into FULL detail of the dinner [recap will be tomorrow], but I do have to say THANK YOU again to our amazing host, Emily!

Saturday’s meal left me feeling incredibly inspired [albeit a little full/uncomfortable] to get into the kitchen and create something delicious with Chobani. Given that the yogurt itself is delicious, it’s not a hard feat to make something taste good using it. So yesterday, while I was putzing around the house watching Lifetime, I decided to make one of my absolute favorite meals a bit lighter and creamier by swapping in some CHO.

Baked mac n’ cheese! Well, not exactly mac because I didn’t have enough macaroni noodles. So I just threw in the rest of the elbow noodles I had, threw in some farfalle and a bit of spaghetti. I know, it sounds like a mad science experiment. But, the noodles don’t really matter in this dish, do they? What matters is the oh-so-creamy and cheesy sauce and the crispy topping.

As you know, traditional mac isn’t healthy. Or diet friendly. Especially if you buy it in a box. Homemade is a little better since you can control the ingredients. However, most recipes I find for baked mac have almost 2 sticks of butter! I’m all about butter, but 2 sticks? Really Paula Deen? Instead of a box of butter and 30 ounces of cheese, I subbed in some creamy non-fat and 2% CHO.

I’ve had regular mac and skinny mac, both of which were delicious. However, they don’t hold a FLAME to this recipe. The Greek yogurt addition gives this sauce a bit of a tang and makes it 1000x creamier. It tastes indulgent and decadent without the extra calories or fat. That in my book is a double whammy.

Guys, believe me when I say this, AGAIN. This is the creamiest, most decadent, most delicious macaroni and cheese I’ve ever had. Even better than the baked gnocchi. I know, I know. BOLD statement. But just try it, okay? I promise you’ll be a CHO macaroni convert in no time.

Inspired by this recipe.

Chobani Baked Mac n’ Cheese

CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE

Serves about 7 – 8
Prep time: 15 minutes
Cook time: 32 minutes

Ingredients:

  •  8 ounces macaroni, penne or farfelle noodles
  • 4 1/2 tablespoons butter
  • 1/3 cup flour
  • 1/2 medium onion, chopped
  • 1 cup nonfat milk
  • 1/2 cup nonfat Chobani
  • 6 ounces part skim cheddar cheese
  • 1/4 cup part-skim mozzarella cheese
  • 2 tablespoons Parmesan cheese
  • 1/4 cup + 1 tablespoon 2% Chobani
  • Liberal dashes salt and pepper
  • 1 tablespoon chili powder
  • 1/4 cup Panko bread crumbs

Directions: 

  1. Preheat oven to 350 degrees F. Grease a 3 quart baking dish with nonstick cooking spray and set aside. Bring noodles to a boil in water, rinse and set aside.
  2. In a large pan, heat 1/2 tablespoon butter. Add onions and cook on medium high heat until just translucent, about 3 – 4 minutes. Remove from pan and set aside. In the same pan, heat remaining butter. Add flour and cook about 2 minutes. Slowly whisk in milk and 1/2 cup yogurt until mixture is thick. Remove from heat and stir in cheddar, mozzarella and 1 tablespoon Parmesan cheese and remaining 1/4 cup + 1 tablespoon yogurt. Mix well. Add salt, pepper and 1 tablespoon chili powder. Mix onions, pasta and sauce together.
  3. Pour mixture into the prepared baking dish. Sprinkle with bread crumbs, remaining 1 tablespoon Parmesan cheese and 1 tablespoon chili powder. Bake for 30 – 35 minutes, or until cheese is bubbly and bread crumbs have browned.

Nutritional information per 1 cup serving:

Calories: 289
Fat: 12 grams
Carbohydrates: 28 grams
Protein: 14.5 grams
Fiber: 4.5 grams
Weight Watchers Points Plus Points: 7

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Comments

  1. Posted by Jessica Trimble on
    Monday, May 14th, 2012
    Love this alternative! I'll have to try it!
  2. Posted by Brenda's Wedding Blog on
    Monday, May 14th, 2012
    This looks delicious. When I make mac and cheese I never add any butter or flour - just layer noodles and cheese then pour some milk and add breadcrumbs to the top. I like the idea of adding in the yogurt for even more creaminess - will have to try that.
  3. Posted by Liz @ Southern Charm on
    Monday, May 14th, 2012
    YUM! What an interesting recipe! I have to try this ... loved how you described it!
  4. Posted by Cassie Laemmli on
    Monday, May 14th, 2012
    This is so brilliant, and now I am craving homemade mac and cheese. Love this Claire! 
  5. Monday, May 14th, 2012
    Wow... just, WOW. 
  6. Monday, May 14th, 2012
    This looks amazing! And that yogurt poached halibut sounds incredible too, what a fun event :)
  7. Monday, May 14th, 2012
    Yummmm, I keep experimenting with mac and cheese recipes but haven't really found one that I adore that doesn't make me feel horrendously gross afterwards. I might have to give this one a try, though!
  8. Posted by Renee @ Tortillas and Honey on
    Monday, May 14th, 2012
    No intrigued by greek yogurt in mac and cheese! The best you say? That's all I need to hear! :-)
  9. Monday, May 14th, 2012
    This is a great idea!  I love lightened up mac and cheese, and using the Greek yogurt is brilliant!  Glad to hear that the bloggers dinner was so nice!
  10. Posted by amy donovan on
    Monday, May 14th, 2012
    love how you lightened up this mac + cheese - so smart!
  11. Posted by Stephsbitebybite on
    Monday, May 14th, 2012
    This is GENIUS!! I can't even believe there's yogurt in this!! I'ver gotta make this ASAP!
  12. Monday, May 14th, 2012
    Yummy!  Now...how to prevent eating the entire casserole dish... :)
  13. Tuesday, May 15th, 2012
    Nice to meet you on Saturday! One of the things that impressed me about the menu was all of the creative uses for yogurt...I felt inspired :). This recipe is right along those lines!! 
  14. Posted by BinomialBaker on
    Tuesday, May 15th, 2012
    Just popped in to let you know that I gave you some awards: http://binomialbaker.blogspot.com/2012/05/death-by-oreos-cupcakes.html
  15. Posted by Stephanie @ Eat. Drink. Love. on
    Tuesday, May 15th, 2012
    This is such a fabulous idea! It looks so creamy and delicious!
  16. Posted by Kelsey @ K&K Test Kitchen on
    Tuesday, May 15th, 2012
    This sounds delicious!  And a little more bikini friendly than regular baked mac and cheese!
  17. Posted by Lizzy Do on
    Wednesday, May 16th, 2012
    Who doesn't need a lightened up mac and cheese in their repertoire???? This looks fabulous!
  18. Posted by CJ at Food Stories on
    Wednesday, May 16th, 2012
    I love using greek yogurt ... had to pin this for later :-)
  19. Posted by Sana on
    Saturday, May 19th, 2012
    I <3 CHO and mac and cheese :)
  20. Posted by thesouthernbeautynerd on
    Monday, May 21st, 2012

    Yummy! Must try
    XOXO,KT

















    TheSouthernBeautyNerd

  21. Posted by itsaharleyyylife on
    Friday, May 25th, 2012
    I will soooo have to make this! Looks delicious!
  22. Posted by Susan on
    Saturday, June 2nd, 2012
    I'll bite and try this, but I am such a mac & cheese hound that I find it hard to believe that it will be as good as my traditional cheese-laden version ... I'll get back to you! Wink, wink!
  23. Posted by kjpugs on
    Saturday, June 2nd, 2012
    I am OBSESSED with the mac so I think I need to give this a try!!!!
  24. Saturday, June 16th, 2012
    this looks amazing - i never make mac and cheese due to the high fat content - but this lighter version looks like a must try! thanks for the recipe!
  25. Posted by Jacquelyn Welling on
    Tuesday, June 26th, 2012
    Looks great! I was wondering what kind of Parmesan cheese? The un-refridgerated grated canned kind, or the shredded/block kind? Thanks!
    • Posted by realistic nutritionist on
      Wednesday, January 30th, 2013
      Either works!
  26. Posted by E Baby Bayyby on
    Wednesday, September 19th, 2012
    this was absolutely delicious.
  27. Posted by ChemENerd on
    Saturday, September 22nd, 2012
    I LOVED this recipe and I substituted Fage for Chobani, worked perfect! Thanks!
  28. Posted by Ariel Boswell on
    Friday, February 22nd, 2013
    This is my baked mac 'n cheese recipe now... delicious, health(ier), tangy and great! Winner!
  29. Posted by kpgirl on
    Wednesday, March 13th, 2013
    You list 1/4 c. yogurt in the ingredient list, but in the directions you say to first add 1/2 c yogurt. Did you mean a total of 3/4 c. yogurt? Or did you mean first add 1/2 of the 1/4 c. yogurt and then add the other 1/4 c yogurt later? Thanks.
  30. Posted by China on
    Friday, August 16th, 2013
    This recipe is making me drool on my keyboard! I am DEFINITELY making this tonight. Just one question, is it possible to use a different brand of Greek yogurt (cheaper). I live in Toronto, ON and there is a brand of greek yogurt that is much cheaper but not as firm as Chobani. Will the recipe turn out the same? This brand is more of a sour cream/yogurt consistency. Thanks so much for this delicious recipe!
  31. Posted by Nateefa on
    Wednesday, September 25th, 2013
    Just made this tonight and it was a hit! My friends loved it! I didn't have any mozzarella on hand, so I used Sargento's reduced fat 6 cheese blend, fresh parmesan, and grated the Cracker Barrel 2% Extra Sharp block. I used whole wheat rotini and I also only used non fat plain Chobani rather than both the nonfat and 2% that the recipe calls for. I also used lactose free non-fat milk. The chilli powder was a good addition. I am lactose intolerant and was looking for a mac and cheese recipe that my stomach could tolerate and a healthier option than traditional mac and cheese. This is definitely a keeper. Will make again and again!
  32. Posted by Chris Mills on
    Monday, November 11th, 2013
    This is truly delicious. I've made it twice in the last few weeks and am making it again tomorrow night. Husband, who considers himself a mac and cheese expert, loves it.
  33. Posted by Rachel on
    Tuesday, February 18th, 2014
    Tastes great! But a little flour-y lol. What did I do wrong!!!? I didn't even use the whole amount of flour-butter when I saw how much it made compared to the amount of cheese n noodles